Salmon Tacos with 5-spice

Servings: 4

Prep Time: 15 minutes

Total Time: 30 minutes

Source: Epermarket

Ingredients

4 x 125 g salmon fillets, skin on

2-3 tsp 5-spice powder

olive oil

S & P

1/2 bunch of fresh cilantro

1/2 bunch of fresh mint

150 g plain yoghurt

1 cucumber

2 shallots

2 fresh red Thai chilis

1 tbs white wine vinegar

2 pinch sugar

4 corn or flour tortillas or butterhead lettuce

Directions

Rub the salmon with a drizzle of oil and the 5-spice, and season with salt and pepper. With a teaspoon of olive oil, heat a frying pan over medium heat and placed the salmon skin-side down in the pan. Don't touch. Cook until you see the fish change color 3/4 of the way up, on the side. Flip over and cook for an additional minute or two. Do not overcook. Remove from pan and set aside, skin side up.

Save a few cilantro sprigs, then finely chop the remaining cilantro and mint. Combine with yoghurt and season with s & p.

Peel the cucumber into ribbons and place in a bowl. Peel and finely slice the shallots and Thai chili, then add to the bowl. Sprinkle over the vinegar, sugar and a pinch of salt, and mix with your hands to combine flavors.

Please a tortilla on each plate, or a bed of lettuce, and flake over the salmon filets. Add a dollop of the yoghurt, the minty cucumber (squeezing out any liquid) and sprinkle over the reserved cilantro leaves. Roll up and enjoy!